INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

Chapter 1

INTRODUCTION

It is known that modernization, as far as technology and

science are concerned, emerged after the Industrial Revolution.
Since then thing started to change rapidly, modernization
occurred on the country that resulted in great changes of
everyday life. With the latest technologies sprawling the
traditional ways of living dwindled.

As urban lifestyle became a norm, the agrarian and

traditional ways became more remote in the busy life of the
cities. Oftentimes people adopt with the change and so with
their way of life, that it changes so drastically that the
traditional methods and way of life are being slowly swept away
and forgotten.People are so busy adopting and embracing change
they forget to cherish and preserve the old ways for the future
generations to know and experience.

People nowadays are concentrating on what is new or on

trend specially in the Food Industry. The industry is
continuously changing, restaurants adopts with the change and
people goes with the flow and patronize the Westernize way and
forget the own ways and traditional ways of cooking of the
Filipinos that the future generations might want to experience.

This underscores the need to recognize traditional food

products, processes and culinary traditions from the rural areas
unique to several cultures and communities across the world by
inventorying them. Methods and techniques should also be
recorded in reference guide-books, with drawing or photos of the
relevant traditional foods and methods of cooking, the places

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INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

where they may be found, and the method of gathering,

preparation and cooking. Governments can help creating awareness
on some of the methods highlighting their benefits to society
through public media. Institutions that have a good
understanding of the methods could also take it up to share it
and revive the methods. Increased documentation and efforts for
sharing this information will allow to take advantage of this
vast knowledge.

Kalinga is one of the rural areas in the Philippines. Tanudan is

one of the nine municipalities of Kalinga that still embraces
the traditional and cultural ways but is now slowly being swept
away.

Tanudan is bounded on the north by the municipality of Tabuk, on

the south by Mt. Province, on the west by the municipalities of
Tinglayan and Lubuagan and on the east by a part of Paracelis,
Mt. Province.The hinterland has a total land area of 34,910 has.
It is the fourth largest municipality in the province of
Kalinga, almost equal in size with the combined area of the
municipalities of Pasil, Rizal and Lubuagan. From the total land
area, 18.64% is devoted to agriculture, 43.46% for permanent
crops, 24.12% is an arable land and 28.30% is being used as
pasture and permanent meadows. Forest growth is only 0.81% and
0.31% is intended for other uses.Tanudan is mostly mountainous
and hilly with a wide range of timberlands. Flora and fauna
abound in the place.

The researchers believe that showcasing the traditional ways of

rural areas may increase tourist and revenues to the locals. And
through compiling it the future generations will have more
knowledge of the traditional methods.

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INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

The aim of the researchers is to compile and document the

traditional foods and cooking methods of Tanudan, Kalinga, while
the traditions are still seen and done and before it gets
forgotten in hope of making a great reference for the future
generations and it may also be a great way to promote the place
to tourist. And with more tourist going to places the local
communities’ revenue will increase and more opportunities for
the locals. With great revenue the government will support and
encourage the Filipino people to preserve and save the
traditional methods for the future generations to experience and
witness.

Conceptual Framework

The conceptual framework provides the steps that will cover the
entire study. It consists of input, process and output. The
input deals with the background of the traditional food,
picture, ingredients and procedures. In order to achieve the
desired output, the processes done by the researchers are the
following: going to the rural area location, gathering data
through interview, analyzing and compiling the gathered data.
The output includes the Compilation of the traditional foods and
cooking methods of Tanudan, Kalingathatstill exist.

INPUT PROCESS OUTPUT

The foods’ Accessing the Compilation of the

background rural areas traditional foods
according to:
and cooking
-Name of the dish
Data gathering methods of
-Ingredients Tanudan, Kalinga
- Procedures that stillexist.
Data analysis
-Pictures

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INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

FEEDBACK

Statement of the Problem

This study seeks to document a Compilation of the traditional

foods and cooking methods of Tanudan, Kalinga that stillexist and
specifically provides the data of the following:

1. Name of the recipe

2. Ingredients of the food
3. Procedures and traditional methods used in preparing and
cooking the recipe.
4.The essence or meaning of the food for the community.

Hypothesis

There is no significant relationship between the Compilation of

the traditional foods and cooking methods of Tanudan, Kalinga
that stillexist to the municipality or location.

Significance of the study

This study is beneficial mainly to the:

College of Hotel and Restaurant Management: The study will

provide more references to the future hoteliers and
restaurateurs of the institution.

Future Researchers: This study will serve as a guide to the

future researchers and will give them a reference that will make

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INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

their research easy. The study will provide ideas, thought and
more knowledge that they can use.

Hospitality and Tourism Related Agencies: This study will

provide useful data and information that could be used as
reference.

Local Community: This study will help in spreading the

information or details of the community that might be of help in
increasing and boosting their Tourism and hospitality sector.

Scope and Delimitation

This research is all about the Compilation of the traditional

recipes and cooking methods of Tanudan, Kalinga that stillexist.
The compilation will only be within the boundaries of the
Municipality of Tanudan, Kalinga and is limited on the
recollection of the participants of the study.

Definition of Terms

For the purpose of clarification, the following were

operationally defined by the researchers:

Agama – or what we called crabs it is a decapods crustaceans of

the infraorderBrachyura, which typically have a very short
protecting tail. They live in all worlds oceans, in fresh water
and on land are generally covered with a thick exoskeleton and
have a single pair of claws.
Authentic- gunuin, real veritable share the sense of actually
and lack of falsehood or misrepresentation. Authentic carries
the connotation of authoritative confirmation that things or
people are what they are claimed or appear to be.
Cuisine- is a style cooking characterized by distinctive
ingredients, techniques and dishes and useally associated with
specific culture or geographic picture. Cuisine is primarily

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INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

influenced by the ingredients that are available locally through

trade
Culinary- the arts of preparation, cooking and presentation of
food, usually in the form of meals. Culinarians are required to
have knowledge of food science, nutrition, and diet and are
responsible of preparing meals that are pleasing to the eye as
well to the plate.
Earthen pot- an earthen pot is a jar or container ship and
molden with a baked clay
Stew- is a combination of solid food Ingredients that have been
cooked in liquid and served in the restaurant gravy. Ingredients
in a stew can include any combination of vegetable or meat,
specially tougher meats suitable for slow cooking, such as beef.
Flavor- is the combination of chemical sensation of taste and
smell, the same terms are used in the fragrance and flavors
industry to refer to edible chemicals and extracts that alter
the food and food products through the sense of smell.
Gastronomy- is the study of relationship between food and
culture, art of preparing and serving richor delicate and
appetizing food, a style of cooking from particular region and
the science of eating.
Coconut milk- is the liquid that comes from the grated meat of
nature. The opaticy and rich taste of coconut milk are due to
its high oil content most of which is saturated fat.
Glutinous Rice- is typically type of rice grown mainly in
Southeast and East Asia and the eastern parts of South Asia,
which has opaque grains, very low amylase content, and
especially sticky when cook.
Hospitality Industry- is a broad category of fields within
service industry that includes lodging, event planning, theme
parks, transportation, cruise line, and additional fields within
the tourism industry.
Ingredient- is a substance that forms part of a mixture (in
general sense) in cooking, recipes specific dish.
Modernization -is use to explain the process of modernization
with societies. Modernization refers to a model of a progressive

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INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

transition from a pre- modern or traditional to a modern

society.
Method- literally means a pursuit of knowledge, investigation
mode of prosecuting such inquiry system. In recent centuries it
more often means a prescribed process for completing a task.
Preheat- is to make something become hot before hand, especially
an oven before you bake something on it.
Restaurateur- is a person who opens and runs restaurants
professionally. Although over time the term has come to describe
any person who owns a restaurant, traditionally it refers to a
highly skilled professional who is proficient in all aspects of
the restaurant business.
Rural- features which places that are far away from large
towns or cities.
Sanitize- define as a cleaning something to make it free of
bacteria or disease causing elements
Sustainability- is the property of biological systems to remain
diverse and productive indefinitely. It can also define as a
socio ecological process characterize by the pursuit of a common
ideal.
Tradition- is a belief or behavior passed down within a group of
society with symbolic meaning or special; significance with
origins in the past.
Urban- is a human settlement with high population density and
infrastructure of built environment.

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Chapter 2

REVIEW OF RELATED LITERATURE

This chapter presents the related literature and studies after

the thorough and in-depth search done by the researchers.

TRADITIONAL FOODS
Traditional food products (TFP) are an important part of
European culture, identity, and heritage. In order to maintain
and expand the market share of TFP, further improvement in
safety, health, or convenience is needed by means of different
innovations. The aim of this study was to obtain the consumer-
driven definition for the concept of TFP and innovation and to
compare these across six European countries (Belgium, France,
Italy, Norway, Poland and Spain) by means of semantic and
textual statistical analyses. Twelve focus groups were
performed, two per country under similar conditions. (Luis
Guerrero)
Traditional cooking skills such as poaching an egg and
making shortcrust pastry are now almost obsolete, according to a
new survey. (Daily Mail)
Over two thirds of today’s mothers do not know how to make
gravy from scratch, compared with just a third of their own
mothers. And just 15 percent know how to make custard, compared
with nearly half of mothers 35 years ago (daily Mail)
The research revealed that most of today’s parents are
confident cooking meat such as chicken, bacon, beef mince and
sausages, but their children will rarely be serve cuts such as
kidney, liver or lamb hearts- staples of a seventies mother’s
repertoire (Waitrose)
It ‘s sad to think that traditional kitchen skills, which
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INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

our parents and grad parents use on a daily basis, are now
becoming less frequently practiced. It’s obviously inevitable
that over the years lifestyle have change along with palettes,
but basic skills such as poaching, braising and baking should be
passed down from generation to generation. (Neil Nugent)
In recent years, attempts to improve the economic and
environmental sustainability of both tourism and agriculture
have been linked to the development of “alternative” food
networks and a renewed enthusiasm for food products that are
perceived to be traditional and local. This paper draws on
research on UK regions, that Lake District and Exmoor, to argue
that local food can play local an important role in the tourism
experience because it appeals to the visitors desire for
authenticity within the holiday experience. Using evidence
qualitative interviews with tourist and food producers, this
paper records ways in which local foods are conceptualize as
“authentic” products that symbolize the place and culture of the
destination. By engaging with debates surrounding the meaning of
locality and authenticity, the paper challenges existing
understandings of these concepts and offers a new way forward
for tourism research by arguing that “local food” has to
potential to enhance the visitor experience by connecting
consumers to the region and its perceived culture and heritage.
(Rebeca Sims)
FOOD TOURISM
Food tourism can contribute to raising this consciousness.
Some travelers may not be adventurous but they always eat. The
managing director of Jeepney Tours said that the food tours are
not just about the food but also about cultural heritage. The

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INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

story of the destination in relation to foods gives depth to the

gastronomic experience. (Clang Garcia)

To identify ‘more entrepreneurial opportunities in the

Philippine culinary tourism, there is needed to understand the
behavior of the individuals who bring Filipino cuisine to the
world. The culinary head of Enderun Colleges, shared the
defining characteristics and food preferences of the
“Millenials”- these are the generation after the baby boomers,
the largest boomer group. Some of the food preferences of the
millenials according to health conscious, share food via social
media, possess good knowledge about food, adventurous with food,
explore culture food, and curious about the food circle from
farm to table, among others. It is also critical to recognize
the facts and paradox about Filipino food. According to See,
Filipino food “ is not world class compared to French, European.
This is because most often, the ingredients used are inferior,
the presentation is crude, and the dishes lack originality.
(Chef See Cheong Yan)
The Tourism Operations officer of the DOT, it is imperative
to highlight Filipino cuisine as a tourism product because
studies have shown the importance of gastronomy to the industry.
The food and beverage are the only tourism attractions that are
not seasonal and are truly crucial to the tourist’s experience.
Likewise, it provides instant gratification and creates
instantaneous memories. On a micro level, that underscore
“culinary tourism is low-impact, highly- yield tool for
community and economic development”. Thus it warrants further
development because culinary tourism is “the last component of
the visitor experience”. (Mr. Ryan Sebastian)

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Filipinos have developed a global yet local cuisine because of

the Manila Galleon Trade of the 16th to 19th centuries. A Cultural
Anthropologist from the Ateneo De Manila University, Filipino
foods has its own achievements. Take the case of tuba. Zialcita
told the Filipino seafarers who disembarked in Acapulco, Mexico
brought with them the knowledge of cultivating wine from coconut
sap and they taught it to the Mexicans tuba became the favorite
beverage in Mexico that they dink it more than Filipinos do.
(Dr. Fernando N. Zialcita)
An accomplished sculptor, painter, furniture designer chef,
writer and owner of the restaurant Bale Dutung highlighted
contemporary achievements of Filipino cuisine. Tayag quoted
various esteemed food experts cuisine. (Chef Claude)

PHILIPPINE CUISINE
More than 7,100 island of the Philippine Archipelago and
the fact that the foreigners landed in different parts of the
island with Malaysian concentrating in the Mindanao and Visayan
and the Chinese, Indians and Arabians in the Luzon Island, are
the main reason why there are pronounced variation in the dishes
served in the different areas of country. The Spaniards,
American, Japanese in the course their colonization brought
along their own characteristics ways of cooking and eating. The
Filipinos were able to adopt the foreign ways without discarding
their own (Belmonte &Mundo, 1987)
The Filipino is often hard to put to say just what
Philippine food is. In his home and restaurant menus are found
dishes with vemacular names like laing and paklay. Spanish bame
like embotido and mechado , Chinese names like tokwa and bihon –
all companionably coexisting. The reason for the confusion is

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that Philippine cuisine, dynamic as any live and growing phase

of culture, has changed through history, absorbing influence,
indigenizing, adjusting to new technology and taste and thus
evolving. The particular aspect of cultural borrowing and change
bears investigation; not only are the result of immediate and
gut level gut- level concern to every Filipino, but the process
is one in which not only a few, but the greater majority of
Filipinos, participated (Fernandez 1994)
In the Philippines as in the rest of Asia, the parts of a
meal are not divided into appetizers, soups, and so on. Rather
all the dishes are served on the table and one many freely
partake of the food in no particular order. The different
“course” may be taken simultaneously and repeatedly.
Furthermore, for Filipinos appetizer is pulutan or pampagana, or
food to accompany an alcoholic drink, or side dish similar to
the Spanish tapas. Note that by serving small portions, one can
make as well out of the kinilaw and sisig. (Alejandro, 2004)
The Filipino’s consumption of poultry spans many centuries,
starting with wild foul which owning to the relative ease in
catching them. Their prosperity to flock and their flexible
omnivorous diet were more easily domesticated. One of the famous
dish is adobo, considered by many, a Philippine rational dish.
Its ethnology is the French adouber which originally meant to
construct to leather, to dress foods. Spaniards introduced
adobar with is marinade, but using island vinegar in the
Philippines rather than the grapes wine as in the home country
(Barreto&Calalang 2008)
The first meats Filipinos ate were came from the wild- wild boar
(Baboydamo), Deer (Usa), civet cat (Musang), monitor lizard (
Bayawak), python (sawa) and the like one famous Philippine dish

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of chinese, origin also aided in promoting pork in the country

early on one famous Philippine dish of Chinese origin lechon the
main popular today. In time, beef seems to have been popularized
by the Spaniards. One of the best dish is kare- kare.
(Alejandro, 2004)

Traditional Filipino vegetable dishes are not truly

vegetarian because lots of meat and sea foods are dishes adapted
from the settlers then continually refined and “taste-tasted” to
suit Filipino taste. Some recognizable as spawns of foreign
cuisine, some dishes inspired by resourceful minds, while some
are meant to be eaten with eyes closed for the foreign tourists
(Western, 2001)
A study said that 53% of tourist worldwide had ranked
eating traditional dishes as a very important travel
consideration. And he added that 80% of tourists typically miss
meals in their hotels or try out local restaurants.(
International Culinary Tourism Association)
Himagas means something sweet and is today used to mean
dessert. Upon Spanish contact, Filipinos already ate all manner
of sweetened rice. These most likely were a mix of their Malay
and a sprinkling of Chinese cultures. One Spanish contribution
to Filipino is an even greater appetite for sweets. The
Philippine is well known for its delicious rice cake called the
bibingka, suman, and the biko. (Wasan, 2011)
Several years ago, even top Filipino chefs in a Los Angeles
Times article were quoted about the difficulties of Filipino
food assimilating into the mainstream culture. One chef was
quoted as saying that Filipino food is not visually appealing,
since most Filipino dishes are stewed, brown and oily and fried

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Chef Cecilia De Castro, owner of the Academy of Culinary

Education, said Filipino food is ready to hit the mainstream but
“if they don’t think Filipino food is ready to prime time how do
you expect the rest of the world to think it is ready for prime
time. Filipino cuisine especially in fine dining unfortunately,
we are the last ones to support our community but having
Zimmen’s seal of approval may change the perception of Filipino
food, Zimmen believes that the mainstream is now ready to accept
Filipino food. (Pimentel, 2012)

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Chapter 3

Research Methodology

This chapter is dedicated to the description of the methods and

procedures done in order to obtain the data, how they will be
analyze, interpret and how the conclusions will be met.
Specifically, this research covered the following: the research
design, the respondents or subjects to be studied, the data
collection instrument the data gathering procedures and the data
analysis.

Research Design

The research design that will be used in this study is

qualitative method of research, it will provide a descriptive
information, thus careful observation will be done in this
research. The research made use of interview as way of gathering
data.

Respondents of the Study

The researchers’ respondents will be the locals of Tanudan,

Kalinga that were born and lived in the province of Tanudan,
Kalinga for more than 60 years.

Research Instrument

The major instrument used to gather the needed data is

interview, observation and documentation, which was designed to
obtain the data for the compilation of the traditional foods and
cooking methods of Tanudan, Kalinga that stillexist . The
interview will be done in a manner that they will understand
easily . The respondents will be observed while cooking and will

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be interviewed on the ingredients and methods done in doing the

dish.

Data Gathering Procedures

The researchers will get the list and provide ingredients needed
by the respondents to cook the recipes. The researcher will
travel to the location; Tanudan, Kalinga, to get and gather the
needed information for the compilation. Questions for the
interview will be prepared and will be subjected to an
evaluation of pool of experts to determine and ensure their
reliability and validity.

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INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

Chapter IV

PRESENTATION OF ANALYSIS AND INTERPRETATION OF DATA

This chapter shows the results of data collected from the

respondents through interview and documentation.

Recipe and method 1 :

Recipe name: BINUNGOR

Cooking Method: Banga (Earthen Pot)

Binungor is one of the most traditional recipe cooked by the

locals of Tanudan, Kalinga. It is very well known for its
spiciness and long life span before spoilage. It is mostly
cooked in the uma (farm) of the locals wherein they could eat
the same dish for a week, since the dish can last a week before
gets spoiled. The secret on the long span of spoilage of the
dish is the fish paste and a lot of chili. The method of cooking
was the used of an earthen pot. The earthen pot is one of the
healthiest and most authentic way of cooking since the pot
sustains most of the nutrients and retains the natural flavor of
the dish.
Ingredients:

 1\2 cup chili

 1\2 kilo mushroom
 1 cup snail
 2 cup young bamboo sheet
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INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

 1\2 kilo carabao skin

 1\2 kilo jackfruit
 White beans
 Squash
 Fish Paste
 Cooking oil
 Garlic

Procedures:
1. Clean the snails and cut its bottom.
2. Sauté’ the garlic and add the fish paste.
3. Put the carabao skin and add water. Let it simmer for 30
minutes.
4. Add the rest of the ingredients and cook for 2 hours.
5. Add more fish paste and chili to taste.

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Recipe and method 2 :

Recipe name: LADOK

Ladok (Sweetened shredded coconut) can be considered as a
condiments, snack and even as a viand. It is usually added to
their famous inandila but it also has more purposes. The locals
use it as a viand when they have no time to cook and nothing to
cook.
Ingredients:

 Shredded coconut
 Sugar
 Salt
skimmed coconut milk
Procedures:
1. Preheat a large pot.
2. Put the shredded coconut and add the coconut milk. Mix every 5
minutes for 3 hours until it dries.
3. Add sugar and salt to taste.

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Recipe and method 3:

Recipe name:
SINULSULAN E AGAMA

Cooking method: Bamboo

Sinulsulan eh Agama means crushed or pounded crabs. It is
usually cooked by the locals near the brooks.
Through the use of bamboo the taste and flavor of the dish
will be enhanced. Bamboos are mostly used since way back when,
only few of the locals can afford to buy stainless pots.
Ingredients:

 Crab
Coconut Milk
Chili
Salt
Minced Garlic
Materials

 Bamboo
Big Mortar and pestle
Banana Leaves
Procedure:
1. Cook the crabs for 15 minutes remove the non edible parts
and separate its meat.
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INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

2. Crushed and pound the crabs with the mortar and pestle.
3. Put the crushed crab in a mixing bowl put all the solid and
ingredients then add the coconut milk for flavor. Mix
everything.
4. Transfer the mixture in the bamboo and cover it with a banana
leaf. Cook for two hours.

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Recipe and method 4:

Recipe name: TINIBALO ON DALIT

Cooking Method: Banana leaf, Bamboo
Tinibalo on Dalit is a seasonal dish in the province. They
seldom catch the small fishes to sustain their brooks. Tinibalo
on dalit means “sealed small fishes”. The small fishes can be
catched on their “Dawwang” or brooks.The dalit is wrapped on a
banana leaf to avoid the small fishes to be crushed then will be
put in a bamboo.

Ingredients:
Dalit (Small Fish)
Garlic
 Ginger
 Chili
Materials:
Bamboo
Banana Leaves
Procedures:
1. Cut a banana leaf in a rectangular shape. Put the Dalit
(Small fishes) in it.
2. Add salt, minced garlic, and minced ginger. (to taste)
3. Wrap it. And carefully put it inside a bamboo. Cover it
with banana leaves Cook for 1 hour.
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INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

Recipe and method 5:

Recipe Name: DINOKDOK UN LIDOY

Cooking Method: Earthen Pot
Dinokdok un lidoy means crushed taro leaves. It is sometimes
used by a couple to give to their in laws.
The use of earthen pot sustains most of the nutrients of the
dish and retains the natural flavours of the dish.
Ingredients:

 Grind mongo
 Aba Leaves
 Ginger
 Coconut milk
 Salt
 chilli

Procedures:
1. Preheat the earthen pot and put the coconut milk to add
more flavor.
2. Roll the aba leaves and put it in the pot together with the
grind mongo.
3. Add ginger salt and chili to taste. Cook for 30 minutes.
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Recipe and method 6:

Recipe: INANDILA
Cooking Method: Banana leaves
Inandila is an all-time favourite dessert for every fiestas and
occasions of the locals of TanudanKalinga. It is called in
inandila from the root word “dila”(tongue) , because the dessert
is shaped like a tongue. The glutinous rice used is from the
province itself. It is crushed and pounded by the locals through
a “lusong” or a big mortar and pestle. The dessert depicts
prosperity.
The cooking method is the used of banana leaves as its cover to
retain it shape. The leaves also enhances the taste of the food.
Ingredients:

 Glutinous rice ( Balitanao)

Ladok (Sweetened shredded coconut)

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 Water
Materials: Banana leaves
Procedures:
1. Preheat a pot with almost filled water.
2. Cut the banana leaves in a rectangular shape and heat it on
the fire (a way of sanitizing).
3. Add water to the glutinous rice. Mix until it becomes soft
and
mushy.
4. Get a small amount of the picture and shape it like a
tongue.
5. Put the shaped glutinous rice to the prepared banana
leaves. And fold it.
6. Put the folded glutinous rice in the preheated water. Let
it cook for 15 minutes.
7. Take the glutinous rice out of the leaves and put the
ladok( sweetened shredded coconut) on top of it.

The information shows a compilation of the traditional food and

cooking methods of Tanudan, Kalinga that still exist.

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INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

Chapter V
SUMMARY, CONCLUSION, AND RECOMMMENDATIONS

This chapter presents the summary, conclusions and

recommendations which were derived after analyzing the collected
data from the previous from the previous chapters.

Summary

Based on the gathered data from the respondents, it shows

that there are only few traditional recipe and cooking methods
that still exist in Tanudan, Kalinga and the compiled
traditional recipes are now slowly being forgotten in the
cities.

Conclusion
The researchers therefore conclude that the traditional
cooking recipes and methods are now slowly forgotten and few are
those who still practice it.

Recommendations
The researchers recommend to the future researchers that
there should be more compilations and documentation of the
traditional practices while it is still present today.
People should support the local products and traditional
methods of their provinces to maintain and preserve the
traditional methods for the generation to see and experience.

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INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

COMPILATION OF THE TRADITIONAL RECIPE AND COOKING METHODS OF

TANUDAN, KALINGA THAT STILL EXIST

A Research
Presented to the Faculty ISAP

In Partial Fulfilment of the

Requirements for the Degree
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT

PRESENTED BY:
Mary Dayan T. Serquina, MSHM
Bala-is, Revita C.
Ubina, LyraCammile M.
Ugalino, Lexter

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